Duck Confit

Indulge in the luxurious flavors of French cuisine with this traditional Duck Confit recipe—a timeless delicacy that transforms simple ingredients into a masterpiece. Tender duck legs are cured overnight in a fragrant blend of coarse sea salt, garlic, thyme, and bay leaves, then slow-cooked to perfection in rich, golden duck fat. The low and slow cooking process ensures the meat is melt-in-your-mouth tender, while a final oven roast delivers irresistibly crispy, golden-brown skin. Perfectly suited for special occasions, Duck Confit pairs wonderfully with roasted vegetables, fresh greens, or creamy mashed potatoes. Discover the art of classic French cooking and elevate your dining experience with this succulent dish.

Nutriscore Rating: 31/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 4 Duck legs
• 4 cups Duck fat
• 3 tablespoons Coarse sea salt
• 8 cloves Garlic
• 8 sprigs Fresh thyme
• 1 tablespoon Black peppercorns
• 4 Bay leaves

Directions

Step 1

Prepare the duck legs by rinsing them under cold water and patting dry with paper towels.

Step 2

In a bowl, mix the coarse sea salt, crushed garlic cloves, fresh thyme, black peppercorns, and crumbled bay leaves.

Step 3

Rub the salt mixture over the duck legs thoroughly, ensuring they are well-coated. Place in a dish, cover tightly with plastic wrap, and refrigerate for at least 24 hours to marinate.

Step 4

Preheat the oven to 225°F (107°C).

Step 5

Rinse the salt mixture off the duck legs under cold water, then pat them dry completely with paper towels.

Step 6

In a large ovenproof pot, melt the duck fat over low heat. Once melted, add the duck legs to the pot, ensuring they are fully submerged in the fat.

Step 7

Cover the pot and transfer it to the preheated oven. Cook for 3 to 4 hours or until the duck meat is tender and easily pulls away from the bone.

Step 8

Remove the pot from the oven and let the duck legs cool slightly in the fat.

Step 9

To serve, gently lift the duck legs from the fat, allowing excess to drip off. Place in an oven-safe pan, skin side up.

Step 10

Increase the oven temperature to 400°F (204°C). Transfer the duck legs to the oven for about 20 minutes or until the skin is crispy and golden brown.

Step 11

Serve the duck confit immediately, pairing with a side of roasted vegetables or a fresh salad.

Nutrition Facts

Serving size	(1433.0g)

Amount per serving	% Daily Value*
Calories	9766.0

Total Fat 1060.8g	0%
Saturated Fat 353.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1282.7mg	0%
Sodium 17721.6mg	0%
Total Carbohydrate 14.9g	0%
Dietary Fiber 3.6g	0%
Total Sugars 0.4g
Protein 81.5g	0%

Vitamin D 0IU	0%
Calcium 167.6mg	0%
Iron 12.9mg	0%
Potassium 1057.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 96.1%

Protein: 3.3%

Carbs: 0.6%